Mocha Parfaits For 2 Recipes

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT

Steps:

• To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
• To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
• Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

MOCHA ESPRESSO PARFAITS

Steps:

• Place cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
• Spoon half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
• Serve immediately. Or, cover and refrigerate until ready to serve.

VANILLA & MOCHA PARFAITS MINI'S

Steps:

• Slice off the required amounts of poundcake and cube small, place on a plate and set aside. In a small bowl, prepare your vanilla pudding using the instructions on the package. Set aside. Using a small saute pan, place on stove at medium high heat. Add your slivered almonds and toast for about 1-2 minutes till edges are lightly starting to toast. Turn off heat and set aside.
• Layering: Add your cubed cake cubes to the bottom of your parfait glasses. Drizzle with Kahlua, and a drizzle of chocolate syrup. Next add your vanilla pudding to almost to the top of each parfait glass. Set aside.
• In a bowl add your defrosted cool whip, sprinkle in the confectioner's sugar, the cocoa and the espresso powder. Mix till all thoroughly incorporated. Place in a pastry bag (if desired), or just spoon topping ontop of parfaits. Place a mini chocolate chip in center of each parfaits. Decorate sides with slivered almonds standing on end. When you serve this, whatch the smile of your guests, that is the best thank you, a cook can ever have!!!